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Italian Country Bread With Biga

Italian Country Bread With Biga recipe image
This authentic Italian Country Bread uses a biga, a pre-fermented dough starter, to develop deep, complex flavors and a superior texture that instant yeast alone cannot achieve. The result is a loaf with a shatteringly crisp golden crust and an open, chewy interior perfect for dipping in olive oil or serving alongside pasta. While it requires planning due to the overnight rest for the biga, the actual hands-on time is minimal. This bread is vegan-friendly and pairs beautifully with simple meals. Because it lacks fat, it stales quickly, so enjoy it fresh on the day of baking or freeze portions for later use. It is a rewarding project for home bakers seeking artisan quality.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 433.2
Dietary: Vegan, Vegetarian
Description
This authentic Italian Country Bread uses a biga, a pre-fermented dough starter, to develop deep, complex flavors and a superior texture that instant yeast alone cannot achieve. The result is a loaf with a shatteringly crisp golden crust and an open, chewy interior perfect for dipping in olive oil or serving alongside pasta. While it requires planning due to the overnight rest for the biga, the actual hands-on time is minimal. This bread is vegan-friendly and pairs beautifully with simple meals. Because it lacks fat, it stales quickly, so enjoy it fresh on the day of baking or freeze portions for later use. It is a rewarding project for home bakers seeking artisan quality.
Ingredients
  • 1 teaspoon Yeast
  • 1 1/8 cup Warm water
  • 2 cup Bread flour
  • 1 1/4 cup Bread flour (for main dough)
  • 1 1/2 teaspoon Salt
  • 1/4 cup Water (cold or cool, for main dough)
  • 1 tablespoon Olive oil (for greasing bowl)
Directions
  1. 1
    Prepare the biga starter 10 to 12 hours before baking by dissolving 1 teaspoon yeast in 1 1/8 cups warm water until foamy.
  2. 2
    Gradually mix 2 cups bread flour into the yeast water to form a soft, soupy dough.
  3. 3
    Cover the bowl and let the biga rise at room temperature for 10 to 12 hours until it triples in volume, falls back, and rises again.
  4. 4
    Stir 1 1/2 teaspoons salt directly into the fermented biga mixture.
  5. 5
    Add 1/4 cup cold or cool water to the biga, mixing until the consistency is thin and soupy.
  6. 6
    Gradually mix in 1 1/4 cups bread flour until a firm but soft dough forms that pulls away from the sides of the bowl.
  7. 7
    Turn the dough out onto a floured surface and knead for 10 minutes, adding small amounts of extra flour if needed, until smooth and elastic.
  8. 8
    Place the dough in an olive oil-greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
  9. 9
    Punch the dough down and knead briefly to form a flat oval.
  10. 10
    Cut the dough in half and shape each half into a baguette or round loaf.
  11. 11
    Place shaped loaves on a baking sheet or tray, cover with a towel, and let rest for 30 minutes.
  12. 12
    Stretch the baguettes slightly longer if desired, let rest for another 20 minutes, then slash the tops with a sharp knife.
  13. 13
    Bake in a preheated 450&# 194;°F (230ðC) oven for 20 minutes, or until golden brown and hollow-sounding when tapped.
  14. 14
    If baking one large round loaf instead of two baguettes, increase baking time by 10 to 15 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 433.2kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 91.2g31%
Dietary Fiber 2.9g12%
Sugars 0.2g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Since this bread is fat-free, it stales quickly. Eat on the day of baking or freeze slices for later use.

Variation: You can shape the dough into one large round loaf instead of two baguettes. Bake for an additional 10-15 minutes.

Equipment: A baguette tray is optional; any baking sheet or baking stone will work.

Technique: The biga acts as a natural pre-ferment, giving the bread a flavorful, yeasty, slightly beery quality similar to sourdough but without the long fermentation process of a true sourdough starter.

Keywords: biga, bread, italian, country, rustic, yeast, flour, baking, vegan, crusty, artisan, loaf, pre-ferment, homemade, sourdough-style
Read it online: https://www.chefs-mate.com/recipe/italian-country-bread-with-biga/